120 research outputs found
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
Evaluating the nutritional quality and thermal damage effects of gluten-free foods is
essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In
this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals,
and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential
amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was
investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural,
and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made
with the same raw materials can have different degrees of thermal damage. There was no evidence of
the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the
correlation between maltulose and furosine levels demonstrated the usefulness of combining the two
markers to assess the extent of thermal damag
Effect of Different Egg Products on Lipid Oxidation of Biscuits
Egg products are one of the main ingredients used in bakery industries, and they contain
cholesterol. Cholesterol su ers several chemical changes during the food processes, allowing some
potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work
was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence
of egg products on COPs formation in biscuits formulated with them. The results confirmed that
spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs.
Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples
formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated
with pasteurized eggs. It is important to stress that COPs composition was di erent between the two
samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.Spanish Ministry of Economy and Competitiveness (MINECO)
RYC-2015-1879
Determination of lysine in food with microwave hydrolysis and a electrochemical biosensor
RICERCHE PER LA MESSA A PUNTO DI METODI RAPIDI PER LA DETERMINAZIONE DI FUROSINA E LISINA NEGLI ALIMENTI MEDIANTE IMMUNOSENSORI E BIOSENSORI ELETTROCHIMICI
Utilizzazione del grano saraceno per la produzione di pane, pasta, biscotti ed estrusi cotti ad elevato valore nutrizionale
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